Zucchini Fritters

Grate zucchinis using the large-hole side of the grater. Sprinkle grated zucchini with some salt and, ideally, wrap in cheesecloth. Squeeze to release most of the juice. If you don’t have cheesecloth, squeeze tightly with your hands. Set zuchhini aside.

In a bowl, add grated onions, beaten eggs, garlic, fresh thyme and mint. Mix lightly. Add zucchini, salt and pepper. Throw in the feta in big crumbles and mix as lightly as possible.

Add flour gradually, by the tablespoon. You might need to use less or more. The consistency needs to be barely thick but you should be able to form it into a loose ball.

Add some olive oil in a frying pan and bring it to medium-high heat—not too high because the fritters will burn. Take some of the mixture and make a little ball with your hands. Directly place it in the pan and fry for 1–2 minutes each side. You don’t have to press it down to flatten it, it will “fall” naturally down as it fries.

Adjust heat to medium at this point if you have to. Lift a bit of the fritter and check the color. It should be golden brown. Turn on the other side.

Tip: Zucchini fritters cook quickly so I don’t fry more than 4 or 5 at a time.